Publisher's Synopsis
Part of a two-volume work which describes all of the nutritional consequences of micro-organisms, this study demonstrates the numerous and active micro-organisms in the environment and describes the effects they have on food quality and safety. The book begins with a description of the different ways in which food products can be contaminated, and the factors which affect the survival and multiplication of micro-organisms in products. It then covers sanitation risks from the point of view of the bacteriological character of certain micro-organisms, their effects and the prevention of these effects. The text explores the means of prevention by the elimination, destruction and inhibition of certain micro-organisms.
